Matt Moran : Chocolate Mousse

(pic: chocolatemousserecipe)

Ingredients :

450 gr dark chocolate (no more than 55% cocoa)
1 litre thickened cream
4 egg yolks
100 gr hazelnuts, roasted and chopped
whipped cream, to serve

How To Make :

1. Melt the chocolates in a very dry bowl set over boiling water -- make sure you don't let any water come into contact with the chocolate. Once melted, remove from the heat and set aside for about 3 minutes to cool slightly.

2. In another bowl, whisk the thickened cream until soft peaks form.

3. Whisk the egg yolks into the melted chocolate. Then whisk in half of the cream until well combined. Using a large metal spoon, carefully fold in the remaining cream, working quickly to retain the airy texture. Pour the mousse into eight individual bowls or cups and place in the fridge for about 3 hours or until set. You can make this a day in advance if you like.

4. Just before serving, scatter the top of the mousse with chopped hazelnuts and serve with a bowl of freshly whipped cream.

*Serves 8

Kylie Kwong : Stir-fried Tofu with Vegetables

(pic: fatfreevegan)

Ingredients :

1 small carrot, peeled
1 medium-sized zucchini (courgette)
Half medium-sized red pepper
2 tablespoons peanut oil
1 x 200 gr (6.5 oz) packet presses tofu, finely sliced
1 medium-sized red onion, finely sliced
1 tablespoon ginger julienne
a quarter cup shao hsing wine or dry sherry
2 teaspoons white sugar
2 teaspoons light soy sauce
2 teaspoons malt vinegar
1 teaspoon oyster sauce
half teaspoon sesame oil
1 cup spring onion (scallion) julienne

How To Make :

1. Cut carrot and zucchini in half lenghtways, then finely slice on the diagonal. Remove seed and membranes from pepper and cut into fine slices

2. Heat oil in a hot wok until surface seems to shimmer slightly. Add the carrot tofu, onion and ginger and stir-fry for 1 minute. Add wine or sherry, zucchini, pepper and sugar and stir-fry for 1 minute.

3. Pour in the soy sauce, vinegar, oyster sauce, and sesame oil and then stir-fry for a further minute or until vegetables are just tender. Toss in spring onion, stir-fry for 10 seconds, then remove from heat.

4. Transfer to a shallow bowl, and serve immediately.

*Serve as part of banquet for 4-6

Donna Hay : Nectarine Tart with Orange Syrup

(pic: petitchef)

Ingredients :

2 and half nectarine, halved and stones removed
55 gr caster sugar
90 gr butter, softened
110 gr caster sugar, extra
2 eggs
1 cup (120 gr) almond meal (ground almonds)
quarter cup (35 gr) plain flour
2 teaspoons finely grates lemon rind
a quarter teaspoon baking powder

orange syrup
1 cup (250 ml) orange juice
60 ml orange-flavored liqueur
110 gr caster sugar

How To Make :

1. To make the orange syrup, place the orange juice, liqueur and sugar in a small saucepan over high heat and bring to the boil. Reduce the heat to low and simmer for 10-12 minutes or until the mixture thickens. Set aside and allow to cool.

2. Heat a large non-stick frying pan over medium heat. Sprinkle the nectarine halves with the sugar and cook, cut-side down, for 2-3 minutes or until the sugar is melted and golden. Set aside.

3. Preheat the oven to 160 Celcius Degrees. Place the butter and extra sugar in a food processor and process until just combined. Add the eggs, almond meal, flour, lemon rind, and baking powder and process until just combined. Spoon the almond mixture into a lightly greased 12 cm x 35 cm rectangular loose bottom tart tin. Press the nectarine into the mixture and bake for 30 minutes or until cooked when tested with a skewer. Allow to cool and serve with the orange syrup.

*Serve 6

Maggie Beer : Rhubarb Crumble

(pic: penguin)

Ingredients :
1 large bunch (about 1 kg) ripe rhubarb, leaves discarded and stems washed and cut into 4 cm pieces, discard any brown bits.
Half cup of caster sugar or a quarter cup of honey
Finely grated zest and juice of 2 oranges, plus extra juices as needed
125 gr of plain flour
1 teaspoon ground cinnamon
1/3 (one per three) cup of dark-brown sugar
100 gr rolled oats
140 gr chilled unsalted butter, chopped
Double cream, to serve

How To Make :

1. Preheat fan-forced oven to 180 Celcius Degrees or 350 Fahrenheit Degree

2. Spread rhubarb in a baking dish, sprinkle with caster sugar or honey and orange juice and bake for 20 minutes or until tender. Add a little extra orange juice if there are no juice left in the dish

3. Combine flour, cinnamon, sugar, orange zest and oats, then rub the butter into the flour using your fingertips.

4. Place cooked rhubarb and pan juices in a buttered 1 litre ovenproof dish or four 250ml ramekins, sprinkle with crumble, then bake for 15 minutes (for ramekins) or 25 minutes (if baking in one dish) or until golden.

5. Serve crumble in bowls with double cream passed separately.

*Serve 4

Maggie Beer : Roast Barossa Chook with Preserved Lemon and Tarragon Butter

(pic: penguin)

Ingeredients :

125 gr unsalted butter, softened and chopped
2 small quarters preserved lemon, flesh removed, rind rinsed and finely chopped
One per three (1/3) cup French tarragon leaves
1 x 2 kg Barossa or other well brought-up cook
2 cloves garlic, crushed
sea salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
half cup of verjuice

How To Make :

1. Preheat fan-forced oven to 170 Celcius degrees or 340 Fahrenheit Degrees

2. Place butter, preserved lemon and tarragon in a food processor and whiz to combine ; don't over process or the butter will split.

3. Place chook, breast-up side, in a shallow roasting pan and use your hands to separate the skin from the flesh, working from the legs then up and across both breasts. Tuck the wings underneath the chicken. Place garlic in the cavity. Push butter mixture under the skin with your fingertips. Season the chicken with salt and pepper and rub olive oil into the skin.

4. Roast for 40 minutes. Pour verjuice over the chook and return to the oven for another 10 minutes or until chicken is cooked through. Check by inserting a skewer through the thickest part of thigh joint to make sure the juices run clear. If there any signs of pinkness, return to the oven. If you have a meat thermometer, it should read 68 Celcius Degrees or 155 Fahrenheit Degrees when inserted into this joint.

5. Leave the cooked chicken to stand, breast-side down in the roasting juices, in a warm place for at least 20 minutes before carving.

Matt Moran : Barbecued Chicken with Chermoula Rub

(pic: lifestylefood)

Ingredients :

1.6 kg chicken, cut in half and flattened
1 lemon, cut into quarter

Chermoula rub :

half bunch of coriander, chopped
half bunch of flat-leaf parsley, leaves picked and chopped
3 cloves garlic, chopped
1 tablespoon chopped ginger
three-quarters teaspoon sweet paprika
three-quarters teaspoon cumin seeds, roasted and ground
three-quarters teaspoon coriander seeds, roasted and ground
150 ml extra virgin olive oil
juice of three-quarters lemon
three-quarters long red chili, finely chopped
1 teaspoon salt

How To Make :

1. To prepare the chermoula rub, mix all ingredients together until combined. Massage the marinade all over the chicken and leave to marinate for at least an hour.

2. Preheat the barbecue to its hottest setting or place a chargrill pan over high heat.

3. Cook the chicken, skin-side down, for 10 minutes. Then turn it over and cook for a further 10 minutes or until cooked through. Transfer the chicken to a plate and serve with lemon wedges.

Matt Moran : Peach, Prosciutto, and Mozzarella Salad

(pic: smh)

Ingredients :

20 ml extra virgin olive oil
20 ml balsamic vinegar
salt and pepper
2 ripe yellow peaches
1 handful rocket leaves
a quarter bunch of mint, leaves picked
2 buffalo mozzarella balls, cut into 12 pieces
4 slices prosciutto, torn it into pieces

How To Make :

1. Whisk together the olive and balsamic vinegar and season with salt and pepper.
2. Blanch the peaches in a pan of boiling water for 10 seconds, then remove. When cool enough to handle, peel off the skin and cut each peaches into 8 slices, or bite-able sized.
3. Dress the rocket and mint with the balsamic dressing and arrange on a plate. Place the peaches and mozzarella on top, then lay the prosciutto over the salad and serve.

*Serves 4

Matt Moran : Smoked Salmon Rilletes

(pic: thelittlestanchovy)

Ingredients :

1 litre vegetable stock
Salt
300 gr salmon fillet
150 gr smoked salmon, chopped
100 ml creme fraiche
Half bunch of dill, shopped
Half bunch of chives, chopped
Pinch cayenne pepper
Grated zest of 1 lemon
1 teaspoon grated horseradish
2 teaspoons capers, rinsed

How To Make :

1. Bring the stock to the boil and season to taste with salt. Place the salmon fillet in a heatproof bowl, then pour over enough boiling stock to cover. Cover the bowl with plastic film and set aside to poach for 30 minutes. Remove the salmon from the stock and remove any skin.

2. Place the remaining ingredients in a bowl and mix until all combined.

3. Flake the poached salmon and gently fold into the creme fraiche mixture. Season with extra salt and little more cayenne pepper if desired.

4. Spoon the smoked salmon rillettes into jars and store in fridge up to 4 days.

*Serve 6

Belinda Jeffery : Caramel Butter-Crunch Cake

(pic: pinterest)

Ingredients :

250 ml sour cream
125 ml plain yoghurt
1 and half teaspoons bicarbonate of soda
75 gr roasted walnut or pecans
385 gr caster sugar
2 teaspoons ground cinnamon
3 cups or 450 gr plain flour
2 teaspoons baking powder
1 and half teaspoons of salt
3 eggs
250 gr unsalted butter, at room temperature, cut into chunks
1 tablespoon overproof (dark) rum
2 teaspoons vanilla extract
Icing sugar, for dusting
Double thick cream, to serve

How To Make :

1. Preheat your oven to 180 Celcius degrees. Butter and flour a medium-sized (8-10 cups) kugelhopf tin and set aside.

2. Scoop the sour cream and yoghurt into a bowl and thoroughly mix them together. Stir in bicarbonate of soda, the leave to stand for about 15 minutes; the mixture aerates and puffs up when you do this.

3. Put the nuts, 110 gr of the sugar and the cinnamon into a food processor and pulse until the nuts finely chopped. Pour this mixture into a small bowl. Put the flour, baking powder and salt in the processor and whiz them to combine. Tip them into another bowl.

Donna Hay : White Peach and Fig Granita

(pic: donnahay)

Ingredients :

110 gr or half cup caster sugar
500 ml or 2 cups water
5 white peaches, chopped
4 figs, chopped

How To Make :

1. Place the sugar and water in a saucepan over low heat and stir until dissolved.
2. Place the peaches and figs in the bowl of a food processor and process until smooth.
3. Add to the sugar mixture and stir to combine. Pour into a shallow 20 cm x 30 cm metal tin and place in the freezer for 1 hour.
4. Use a fork to rake the top of the granita and freeze for a further hour. Repeat every hour for 3-4 hour or until snow-like.

*Serves 6

Donna Hay : Honey Jumble Cakes

(pic: fourzerofive)

Ingredients :

75 gr butter
180 gr (half cup) honey
150 gr plain flour, sifted
1 teaspoon baking powder, sifted
110 gr (half cup) caster sugar
125 ml milk
1 egg, lightly beaten
creamy icing
320 gr icing sugar, sifted
2 tablespoons honey
50 gr butter, softened
1 and half tablespoons water

How To Make :

1. Preheat the oven 160 Celcius degree.
2. Melt the butter and honey in a small saucepan over low heat, stirring until smooth. Allow to cool.
3. Place the flour, baking powder and sugar in a bowl. Add the milk, egg and butter mixture and stir until combined. Pour the mixture into 125 ml metal friand tins or non-stick muffin tins. Bake for 20 minutes or until cooked when tested with a skewer. Leave in the tins for 3-4 minutes and turn out onto a wire rack to cool before icing
4. To make the creamy icing, place the icing sugar, honey and butter in bowl of an electric mixer and beat to combine. Gradually add the water and beat until light and creamy.
5. Ice the cakes and allow to stand for 1 hour before serving.

*Serves 12

Kylie Kwong : Stir-fried Chicken Fillets

Ingredients :

800 gr chicken thigh fillets, cut into 2 cm (1") length
A quarter (1/4) cup vegetable oil
1 medium-sized white onion, sliced
3 spring onions (scallions), trimmed, cut into 10cm (4") length
2 tablespoons shao hsing wine or dry sherry
A quarter (1/4) cup Light Chinese Chicken Stock
A quarter (1/4) cup spring onion julliene
1 large red chili, cut in half lengthaways, seeds removed and finely sliced

Marinade :

2 tablespoons shao hsing wine or dry sherry
2 tablespoons light soy sauce
1 tablespoon white sugar
2 teaspoons oyster sauce
1 teaspoon sesame oil
1 teaspoon finely grated ginger


How To Make :

1. Combine chicken with marinade ingredients in a large bowl, cover, and leave to marinate in the refrigerator for 30 minutes.
2. Heat 2 tablespoons of the oil in a hot wok until surface seems to shimmer slightly.
3. Add half the marinated chicken and stir-fry for 1 minute. Remove from wok with a slotted spoon and set aside. Add remaining chicken and stir-fry for 1 minute then remove from wok and set aside.
4. Add remaining oil to the hot wok, add onion and spring onion and stir-fry for 1 minute. Toss in reserved chicken and stir fry for 30 seconds. Pour in wine or sherry and stir-fry for a further 30 seconds. Lastly, pour in stock and stir-fry for 30 seconds.
5. Arrange chicken on a platter and garnish with the spring onion julliene and chili slices.


(pic: websitereported)

Kylie Kwong : Sweet and Sour Pork

Ingredients :

350 gr or 12 oz lean pork
1.5 ml or 1/4 teaspoon salt
2.5 ml or 1/2 teaspoon Sichuan peppercorns
15 ml or 1 tablespoon Chinese Rice Wine
115 gr or 4 oz bamboo shoots
30 ml or 2 tablespoon plain (all-purpose) flour
1 egg, lightly beaten
Vegetable oil, for frying
15 ml or 1 tablespoon vegetable oil
1 garlic clove, finely chopped
1 spring onion (scallion), cut into short sections
1 small green (bell) pepper, diced finely
1 fresh red chili, seeded and shredded
15 ml or 1 tablespoon light soy sauce
30 ml or 2 tablespoon light brown sugar
45 ml or 3 tablespoon rice vinegar
15 ml or 1 tablespoon tomato puree (paste)
About 120 ml or 4fl oz or 1/2 cup stock


How To Make :

1. Using a sharp knife, cut the lean pork into small bitesize cubes. Marinate with the salt, ground peppercorns and Chinese wine for about 15-20 minutes.
2. Cut the bamboo shoots into small cubes about the same size as the pork pieces.
3. Dust the pork with flour, dip in the beaten egg, and coat with more flour. Deep-fry in moderately hot oil for 3-4 minutes, stirring to separate the pieces. Remove.
4. Reheat the oil, add the pork and bamboo shoots and fry for 1 minute, or until golden. Drain.
5. Heat 15 ml / 1 tablespoon oil and add the garlic, spring onion, pepper and chili. Stir-fry for 30-40 seconds, then add the seasoning with the stock. Bring the boil, then add pork and bamboo shoots and heat through.



(pic: rasamalaysia)

Donna Hay - Seasons : Mixed Berry Clafoutis

Ingredients :

4 eggs
1/3 cup (75 gr) caster sugar
1 1/3 cup (330 ml) single (pouring) cream
1 teaspoon vanilla extract
1/4 cup (35 gr) plain flour
120 gr raspberries
125 gr blueberries
80 gr mulberries
250 gr strawberries, hulled and halved
Icing sugar, for dusting


How To Make :
1. Preheat the oven to 160Celcius.
2. Place eggs, sugar, cream, and vanilla in a bowl and whisk until frothy. Sift the flour over the egg mixture and whisk until smooth. Place in baking dish.
3. Place the berries into a lightly greased 1,5 litre-capacity (6cup) baking dish. Pour over the egg mixture and bake for 55 minutes to 1 hour or until set and golden.
4. Dust with icing sugar to serve.

*Serve 6



(pic: bronmarshall)

Picture : Ingredients of Coconut Macaroons

Caster Sugar

(pic: bbc)

Shredded Coconut

(pic: wisegeek)

Desiccated Coconut

(pic: vconnection)

Plain Flour

(pic: couzinet)

Chocolate Buttons

(pic: friarsofkeswick)

Egg Whites : The egg without yolks. Separated the yolks!

Picture : Ingredients of Mustard Roast Beef

Mustard Seeds

(pic: 123rf)

Thyme Leaves

(pic: lynfredwinery)

Boneless Beef Rib Eye

(pic: kansascitysteaks)

Picture : Ingredients of Honey and Lemon Chicken Drumettes

Honey

(pic: bewellbuzz)

Lemon Thyme

(pic: chrissfruitmarket)

Chicken Drumettes

(pic: thepioneerwoman)

There's some ingredients that the pictures are not exist in this post, like Virgin Olive Oil and Lemon Zest, you can take a look in my last post, Picture : Ingredients of Mozzarella Sandwich. Thankyou. Feedback please :)

Picture : Ingredients of Mozzarella Sandwiches

I want to add some picture of ingredients that I ever mention in my post Maggie's Kitchen : Mozzarella Sandwiches, so people can be easily search for the ingredients :D Happy cooking!

Buffalo Mozzarella

(pic: walksofitaly)

Lemon Zest

(pic: saucylittledish)

Lemon Juice

(pic: whatscookingamerica)

Extra Virgin Olive Oil

(pic: meijer)

Donna Hay - Seasons : Mustard Roast Beef

Ingredients :

2 teaspoon mustard seeds
1 teaspoon sea salt flakes
1 teaspoon cracked black pepper
1 tablespoon thyme leaves
A quarter cup (60 ml) olive oil, plus 1 tablespoon, extra
1,5 kg boneless beef rib eye


How To Make :

1. Preheat the oven to 120Celcius.
2. Place the mustard seeds, salt, pepper and thyme in a mortar and pound with a pestle until lightly crushed. Add the oil and pound until combined. Set aside.
3. Brush the beef with the extra oil. Heat a large non-stick frying pan over high hear and cook the beef for 1-2 minutes each side until brown. Remove the pan.
4. Secure with kitchen string and rub the mustard mixture over the beef.
5. Place on rack in a baking dish and roast for one and half hours for medium-rare
6. Rest for 10 minutes before serving.

*Serves 4-6


(pic: donnahay)

Matt Moran - When I Get Home : Coconut Macaroons

Ingredients :

220 gr caster sugar
85 gr desiccated coconut
55 gr shredded coconut
30 gr plain flour
6 egg whites
20 chocolates buttons


How To Make :

1. Preheat the oven to 180Celcius and line a baking tray with baking paper
2. Combine the sugar, desiccated and shredded coconut and flour in the bowl, then transfer to a saucepan.
3. Add the egg whites and stir until well combined. Place the saucepan over medium heat and stir for 10-15 minutes until the mixture starts to come away from the sides. Remove from the heat and allow to cool.
4. Shape the mixture into 20 balls. Placa a chocolate button on top of each one and push it into gently into the ball.
5. Transfer to the baking tray and bake for 5 minutes until golden. Cool on a wire rack before serve.

*Serve 20 pieces


(pic: favim)

Donna Hay - Seasons : Coconut Cake

Ingredients :

250 gr butter, softened
1 and quarter cups (275 gr) caster sugar
1 teaspoon vanilla extract
4 eggs
2 cups (30 gr) self-raising flour, sifted
1 cup (80 gr) desiccated coconut
1 cup (250 ml) milk
4 cups (640 gr) icing sugar, sifted
1/3 cup (80 ml) boiling water


How To Make :

1. Preheat the oven 160Celcius.
2. Place the butter, sugar, and vanilla in the bowl of an electric mixer and beat until light and creamy. Gradually add eggs and beat well.
3. Add the flour, coconut, and milk and beat beat until well combined.
4. Spoon the mixture into well-greased 2.5 litre-capacity (10 cup) Bundt Tin*
5. Bake for 1 hour, or until the cake is cooked when tested with skewer.
6. Cool in the tin for 10 minutes. Then turn out onto wire rack to cool completely.
7. Place the icing sugar and water in a bowl and whisk until smooth.
8. Spoon the icing sugar over the cake and allow to set.

-Serves 8-10

*Bundt Tin





(pic: vintagemacaroon)

Maggie Beer : Honey and Lemon Chicken Drumettes

Ingredients :

Half (1/2) cup honey, warmed
1 tablespoon roughly chopped lemon thyme, plus extra to serve (optional)
A quarter (1/4) cup of extra virgin olive oil
1 tablespoon finely grated lemon zest
1/3 cup lemon juice
1 kg chicken drumettes (small drumsticks attached to the wing bones)
Sea Salt


How to Make :

1. Mix honey, thyme, olive oil, lemon zest and lemon juice together, then use to marinates the drumettes in the refrigerator for 20 minutes.
2. Preheat fan-forced oven to 220Celcius (450Fahrenheit)
3. Season drumettes with salt, then place on a baking tray in one layer and bake for 15 minutes or until cooked through, turning halfway through cooking.
4. Leave chicken drumettes to rest for 5 minutes, then serve scattered with extra lemon thyme leaves if desired.

*Serves 4-6


(pic: lifestylefood)

Maggie Beer : Mozzarella Sandwiches

Ingredients :

200 gr buffalo mozzarella or bocconcini, cut into 1cm thick slices
1 teaspoon finely grated lemon zest
Squeeze of lemon juice
Extra Virgin Olive Oil, for drizzling
Sea salt and freshly ground black pepper
8 slices pancetta, cut into strips
4 slices day-old white bread, crusts trimmed
50 gr unsalted butter, softened
4-6 basil leaves, torn

How to Make :

1. Marinate cheese with lemon zest and juice, a splash of olive oil and a little salt and pepper for 1 hour.
2. Cook pancetta in a dry frying pan over medium heat until crisp, then set aside to drain on paper towel.
3. Flatten bread with a rolling pin, then butter each slice sparingly.
4. Place 2 of the slices, buttered-sides down, on a chopping board and divide the marinated mozzarella between them. Add torn basil, season with salt to taste and crumble on the crisp pancetta. Top with remaining slices of bread, buttered sides up, then gently fry in a heavy-based frying pan over medium heat until golden on both sides. Use your fingers to put any pieces that fall out back in; these are generous sandwiches.
5. Remove sandwiches from the pan and serve.

*Serves 2 as a light supper


(pic: maggiebeer)